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Crab salad with avocado cream

Crab salad with avocado cream

Delicately sweet crab meat is well partnered by a voluptuous avocado cream and a zesty lemongrass vinaigrette in this wonderful crab salad recipe from Andy Waters. Crab is an excellent ingredient to use in seafood starters, to see more options for appetisers featuring crab and more fruits of the sea, check out our entire collection of seafood starter recipes.

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

Delicately sweet crab meat is well partnered by a voluptuous avocado cream and a zesty lemongrass vinaigrette in this wonderful crab salad recipe from Andy Waters. Crab is an excellent ingredient to use in seafood starters, to see more options for appetisers featuring crab and more fruits of the sea, check out our entire collection of seafood starter recipes.

1

For the vinaigrette, finely chop the lemongrass and place into a pot with the oil. Fry until the lemongrass starts to sizzle

1 lemon grass stalk, heart only

125ml of olive oil

2

Remove from the heat and allow to infuse for 30minutes - 1 hour before straining the oil into a bowl and discarding the lemongrass

3

For the avocado cream, blend the avocado flesh with the crème fraîche and half the lemon juice until smooth

2 avocados, large

2 tbsp of crème fraîche

1 lemon, juiced

4

Combine the infused oil with the remaining ingredients, whisk and season to taste with salt and pepper. Set aside

1 lemon, zest and juice

2 tbsp of rice wine vinegar

1 tbsp of chilli sauce

1 garlic clove, minced

1/2 tsp Dijon mustard

salt

pepper

5

Season well and pour the remaining lemon juice on top. Chill until ready to serve

salt

pepper

1 lemon, juiced

6

To make the salad, marinate the carrots and turnips in the lemongrass vinaigrette for 10 minutes

2 carrots, finely sliced

2 turnips, finely diced

7

Meanwhile, bring a large pan of water to the boil. Add the crabs and cook for 6 minutes

4 crabs, live

8

Plunge into cold water for another 5 minutes before removing the flesh. Mix with crème fraîche, lemon juice, chilli and herbs. Season to taste with salt and pepper

3 tbsp of crème fraîche

2 tbsp of lemon juice

2 tbsp of mint

2 tbsp of tarragon

salt

pepper

9

Serve onto plates with the marinated vegetables, tomato quarters and pink grapefruit segments. Pour over the avocado cream and garnish with mint leaves, chervil and watercress

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Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.